Try this recipe for lamb loin chops packed with maximum flavor. For best results, try to use 1-inch-thick loin chops. These are best served medium to medium-rare, but add a few extra minutes per side if you prefer them a little more done.
Ingredients
- 2 tablespoons herbes de Provence
- 1.5 tablespoons olive oil
- 2 cloves garlic , minced
- 2 teaspoons lemon juice
- 8 lambs loin chops , 5 ounce
- salt and ground black pepper to taste
Instructions
-
1
Gather the ingredients.
-
2
Combine herbes de Provence, oil, garlic, and lemon juice in a small bowl.
-
3
Rub mixture over lamb chops; cover and refrigerate for at least 1 hour, or up to 4 hours for maximum flavor.
-
4
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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5
Season chops with salt and pepper.
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6
Place chops on the preheated grill and cook until browned on the outside and an instant-read thermometer inserted into the center reads at least 125 degrees F (52 degrees C) for medium-rare, 3 to 4 minutes per side. Transfer chops to an aluminum foil-covered plate; let rest for 5 minutes before serving.
Nutrition Facts
Per serving
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